Farro with Mushrooms Asparagus Goat (Printable Version)
Tender farro blends with mushrooms, asparagus, creamy goat cheese, and fresh herbs for a vibrant vegetarian dish.
# Ingredients:
→ Base
01 -
120 g uncooked farro, rinsed and drained
02 -
480 ml vegetable broth
→ Vegetables
03 -
225 g mushrooms, sliced
04 -
340 g asparagus, ends trimmed and cut into 2.5 cm pieces
05 -
3 cloves garlic, minced
06 -
1 large shallot, minced
→ Seasonings and Aromatics
07 -
1 tablespoon olive oil
08 -
0.5 teaspoon dried thyme
09 -
Zest of 1 lemon
10 -
Juice of 1 lemon
11 -
Kosher salt, to taste
12 -
Freshly ground black pepper, to taste
→ Finishing
13 -
60 to 85 g goat cheese, crumbled
14 -
1 tablespoon fresh chives, chopped
15 -
Fresh lemon juice, for garnish (optional)
# Steps:
01 -
In a medium saucepan, bring the vegetable broth and farro to a boil. Reduce heat to a simmer and cook for 30 minutes or until the farro is tender. Drain any excess broth.
02 -
While the farro cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 2 minutes, allowing them to release moisture.
03 -
Add the asparagus and continue cooking for an additional 4 minutes, stirring occasionally, until the vegetables are softened.
04 -
Stir in the minced garlic, shallot, and dried thyme. Sauté for 1 minute until fragrant, then add the lemon zest and juice. Season with salt and pepper to taste.
05 -
Add the cooked farro to the skillet and mix until well combined with the vegetables.
06 -
Crumble goat cheese over the mixture. Stir until the cheese melts and the dish becomes creamy. Adjust seasoning and goat cheese amount to taste. Top with chopped chives and an optional squeeze of fresh lemon juice. Serve warm.
# Notes:
01 -
Increase goat cheese for a richer texture and more pronounced flavour.